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Cream horn – Long tapered cone of puff pastry, filled with whipped cream, and sometimes fruit or jam; Eclair – Very similar to the French original; Egg tart – Delicate pastry tart with a lightly sweet golden egg custard filling; [2] probably influenced by the Portuguese tart pastels de nata; Napoleon – Layers of puff pastry and creamy ...
Yau gok (油角) or jau gok (油角) is a traditional pastry found in Cantonese cuisine, originating from Guangdong Province in China. The term gok (角) reflects the crescent shape of the pastries; [1] they differ from the connotation of steamed or pan-fried Chinese dumplings, normally associated with the phonetically similar term jiaozi (餃仔).
Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1] They are served as a type of dim sum during yum cha and are sometimes sold in ...
According to Jean-Marie Francœur, the pâté chinois has for another suggested origin the pâté d'échine de porc, a pâté made of corn, pork loin and turnip. This dish appeared towards the beginnings of New France. At the time, corn and pork loin were common, with potatoes not being available. As such, turnips were taking their place.
Pork intestine with blood cake soup. The broth is boiled from a mix of offal including liver, heart, intestines, kidney, stomach, tongue, lungs, pig blood curd, as well as pork meat slices, strips of salted vegetables, meatballs, minced garlic, pork bones, celtuce, Chinese parsley and a sprinkle of chopped onion leaves and white pepper.
There is also a variety with minced meat as stuffing. [2] The stuffing will be put in the middle of a flat dough, and then folded into half-moon shape. The finished turnover is usually pan-fried instead of baked in the oven like a turnover , and is served with black rice vinegar and sesame oil mixture as dip.
Siu yuk (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk; lit. 'roast meat') is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine.It is made by roasting an entire pig with seasonings, such as salt and vinegar [1] in a charcoal furnace at high temperature.
Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, [1] or beef or pork with spices. [ 2 ] Shaobing is not very well known in southern China , [ citation needed ] unlike other northern dishes like mantou , baozi , and youtiao .